I was given a package of dried Chinese sausage by a friend of mine, and had no idea what to do with it, and had no idea what it tasted like. The label was in Chinese! I found out, by researching, that I had been given a package of Lap Cheong![image=https://dentistvschef.files.wordpress.com/2014/09/homemade-chinese-sausage-recipe-lap-cheong-chang-make-dried-cured-sausage-from-scratch.jpg]
Since this sausage already tastes like pineapple, you don't have a lot of choices about what to do with it.
Here is the recipe I came up with to deal with it:
4 cup uncooked white long grain rice, cooked in a large pot with 2 packages Lipton garlic soup mix. Brown rice could also be used. 10 short lengths, (6" long), of Lap Cheong sausage, coating peeled off and then sliced thin. 2 very large yellow or white onions, chopped 10-20 cloves garlic, peeled and minced and allowed to rest 1 very large bunch of scallions, (green onions), sliced. 1 can sliced water chestnuts, drained and each slice cut into quarters 1 can bamboo shoots 8 oz can crushed pineapple, drained. Avocado oil Sesame oil 1/2 cup dark soy sauce 1/2 cup reduced sodium kikkoman soy sauce
In the most enormous frying pan you can find, fry the Lap Cheong on medium heat. The Lap Cheong sausage already tastes like pineapple, and is sweet, so you have to watch it carefully, and turn it frequently as sweet things will burn. Cook until you can no longer see specks of white fat inside the slices, and the fat has rendered into the bottom of the pan. When cooked, remove the lap cheong slices to a plate.
Drain or dump the rendered fat in the bottom of the fry pan, and while the pan is still hot, add the water chestnuts and the bamboo shoots. Fry them until lightly browned. They should partially deglaze the bottom of the pan. Remove to a plate.
Add about 3 Tablespoons of Avocado oil to the pan, and fry the 2 large yellow onions until crisp and brown on the edges, then remove them from the pan onto a plate or bowl.
Now add about 1/4 cup more Avocado oil, and about 1/4 cup or a little more of Sesame oil. Heat on medium low, and gently fry the garlic, but not for too long. If you fry it too long it will get bitter. Once the garlic is cooked, add the cooked rice. Stir to coat the rice with oil. This will involve a lot of tossing, because the amounts are huge.
Add all of the remaining ingredients except the green onions and continue to toss well. Heat should be reduced to warm/low. Cover the pan, and heat very gently for 20 minutes. Add the green onions, toss the rice again, cover again and heat for 20 minutes more. When the pan is gently steaming when you remove the lid the second time, it is done.